Recipe – Serves 4
2 red onions, halved & finely sliced
2 celery sticks, finely sliced
1 yellow pepper, deseeded & chopped
1 red pepper, deseeded & chopped
2 garlic cloves, minced
8 low syn or reduced fat pork sausages if not on SW
2 tsp paprika
1 tbsp rosemary
1 400g tin chopped tomatoes
1 chicken stock cube
1 tin of baked beans
2 cm fresh ginger, peeled & grated
2 bay leaves
2 tbsp red wine vinegar
100ml water
1/2 tbsp mustard seeds
1/2 tsp turmeric
Generous salt & pepper
2 celery sticks, finely sliced
1 yellow pepper, deseeded & chopped
1 red pepper, deseeded & chopped
2 garlic cloves, minced
8 low syn or reduced fat pork sausages if not on SW
2 tsp paprika
1 tbsp rosemary
1 400g tin chopped tomatoes
1 chicken stock cube
1 tin of baked beans
2 cm fresh ginger, peeled & grated
2 bay leaves
2 tbsp red wine vinegar
100ml water
1/2 tbsp mustard seeds
1/2 tsp turmeric
Generous salt & pepper
Method
- Chuck everything in to your slow cooker, set to low and leave on overnight or 6-7 hours for on high for 3-4 hours. Side Note: The longer you leave this recipe, the thicker is becomes which is perfect for enchiladas below.
- Serve in warm bowls and sprinkle with snipped chives or whatever you fancy.
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